Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, trim the cucumber, then halve lengthways. Thinly slice widthways. Trim the carrot, then coarsely grate (no need to peel). 

In a medium bowl, combine the soy sauce, rice vinegar, a third of the gochujang paste, half the ginger puree and the sugar for the pickle (see pantry for amount). 

Add the carrot and cucumber to the dressing. Mix together well, then set aside to pickle.

Meanwhile, put the cornflour into a large bowl and season with salt and pepper. Mix to combine.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Add the chicken to the bowl and turn to coat in the cornflour. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 5-6 mins each side.

Once cooked, remove from the heat and place the chicken onto a plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken is frying, in another medium bowl, combine the remaining gochujang with the remaining ginger puree, honey and ketchup (see pantry for amount). Season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Once the chicken has cooked, transfer it to the bowl of sauce. Turn the chicken in the sauce until evenly coated. 

Share the chicken between your plates and spoon over any remaining sauce.

Serve with the pickled salad and chips on the side. Add some mayonnaise (see pantry for amount) for dipping.